Many of you may know that I lived for almost a decade in Italy and married an Italian man, who I brought back to New Zealand with me. You can read more about him if you scroll down the page HERE. That was some decades ago now but my cooking is still strongly influenced by Italian cuisine. But these days, of course, I need to modify them to suit my IBS.
Today’s low Fodmap recipe is a classic Italian recipe with a Thai-flavoured twist. More specifically, this recipe is from the region of Tuscany. It was originally a poor man’s recipe which used up old bread and fresh vegetables from the garden but it is so delicious that it has become a staple all over Italy. It is so simple to throw together and you can vary the vegetables according to what you have in the fridge. Simple and delicious – what more could you want!
- Day-old low Fodmap breadcrumbs
- 3 tomatoes
- 1 yellow pepper
- ½ stalk celery
- ½ cup cucumber
- ½ cup cilantro/coriander
- 1 red chili
- Knob of ginger
- Lime juice
- Olive oil
- Put the breadcrumbs in a bowl and stir in the oil and lime juice. Mix well.
- De-seed and chop up the tomatoes, pepper, celery and cucumber. Add to the breadcrumbs.
- In a mini food processor, roughly chop the cilantro, red chili and ginger.
- Add the oil and lime juice. Season.
- Stir into the salad.
- Adjust the seasoning.